Savory Rotisserie Chicken and Coconut Curry Noodle Bowls

Begin by cooking the rice noodles according to the package instructions, then drain and set aside. In a large skillet, heat 1 tablespoon of coconut oil over medium heat until melted.

Add 1 diced onion and sauté for 3-4 minutes until translucent. Stir in 2 cloves of minced garlic and 1 tablespoon of grated ginger, cooking for an additional minute until fragrant.

Pour in 1 can (13.5 ounces) of coconut milk and 2 tablespoons of red curry paste, stirring to combine.

Bring the mixture to a gentle simmer, allowing it to cook for 5 minutes to meld the flavors. Add 2 cups of shredded leftover rotisserie chicken and 1 cup of sliced bell peppers, cooking for another 3-4 minutes until heated through.

Toss in 2 cups of fresh spinach and stir until wilted. Season with 1 tablespoon of soy sauce and juice from 1 lime, adjusting to taste.

Divide the cooked rice noodles into bowls and ladle the coconut curry chicken mixture over the top. Garnish with fresh cilantro and lime wedges before serving.